i feel like june and july have been the months of jamming and pickling. obsessed with fresh, local produce, and soon to be moving, i think i’ve been super hyped on these processes because they preserve this great produce in forms easily movable. and, they just taste so good.

after spending the fourth of july with my family and dear family friends in northern michigan, i came home with booty. michigan rhubarb, perhaps the last of the season, and michigan blueberries. my great idea? blueberry rhubarb freezer jam!

i made strawberry rhubarb freezer jam earlier this year, with the berries i picked with nanny and poppy. aha! i thought to myself. if the strawberry rhubarb was so tasty, blueberry rhubarb will be divine! and purple! i must give this a try, i thought!

and so i tried it. delightful. royal. fantastic. tart, sweet, satisfying.

the funny thing about my jam adventures is that i don’t really eat all that much jam. i mean, don’t get me wrong, i love it! but not the healthiest processes of food preservation. but, dear friends, that just means i get to expand my experimentation of jam use! keep an eye out for sweets featuring said jams. quite lovely indeed.

blueberry rhubarb freezer jam

3 cups blueberries
3 cups rhubarb, chopped
2-ish cups of sugar (i didn’t put the full amount in because the berries and the ‘barb were super ripe)
2 tablespoons lemon juice
2 tablespoons  cold water
1/4 cup boiling water
1 package pectin

1. combine fruit, sugar, lemon, and cold water. bring to a boil, stirring often, allowing to simmer for 10 minutes.
2. in  a small bowl, combine boiling water and pectin, whisking to combine.
3. stir pectin into blueberry rhubarb mixture, and bring to a boil for a minute. remove from heat, and continue to stir, for 2 minutes.
4. ladle into sterilized jars, leaving an inch for head space and expansion in the freezer. enjoy!

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